- Prepare the Ingredients
Gather all ingredients: 3 tbsp unsalted butter, 1 medium diced yellow onion, 8 oz sliced cremini mushrooms, 2 minced garlic cloves, 1 tsp dried thyme, 2 tbsp all-purpose flour, 1 can (10.5 oz) condensed cream of mushroom soup, 2 cups chicken broth, 2 tbsp dry sherry (optional), 1/2 cup heavy cream, 1/4 tsp salt, 1/8 tsp black pepper, and 2 tbsp chopped fresh parsley for garnish.
- Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the sliced mushrooms and cook for another 6-7 minutes, stirring occasionally, until they have released their liquid and are nicely browned. Stir in the minced garlic and dried thyme and cook for just 30 seconds until fragrant.
- Create the Roux & Base
Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux that will thicken your soup. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then, whisk in the entire can of condensed cream of mushroom soup until the mixture is smooth.
- Simmer and Finish
Bring the soup to a gentle simmer. Reduce the heat to low and let it cook uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld. Remove the pot from the heat. Stir in the optional dry sherry and the heavy cream. Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve immediately.
- Calories:310 kcal
- Protein:6 g
- Carbohydrates:18 g
- Sugar:5 g
- Salt:0.8 g
- Energy:1297 kJ
- Fat:24 g
There’s a special kind of kitchen comfort that comes from a familiar smell, isn’t there? For me, it’s the savory, earthy aroma that fills the house when I’m simmering the flavors of campbell’s soup into something new and from-scratch. It takes me back to chilly afternoons after school, but now, as a home chef, I crave that nostalgic base amplified with fresh herbs and real cream. This isn’t about just opening a can; it’s about using those classic, reliable flavors of Campbell’s soup as a launchpad for a truly spectacular homemade cream of mushroom soup.
The Hearty History of the Flavors of Campbell’s Soup
The story goes, as legend tells it, that a clever home cook in the 1950s wanted the rich, comforting flavor of a long-simmered mushroom soup for a casserole but didn’t have hours to spare. A can of cream of mushroom provided the perfect shortcut, and a million potlucks were changed forever. That spirit of clever adaptation is exactly what we’re honoring here. This recipe elevates the starting point into a main event worthy of your best bread bowl.
What Makes This Condiment So Special
It’s all about the layers. We start with a base of butter-sautéed onions and fresh mushrooms to build a deep, meaty flavor. Then, we incorporate the savory, condensed broth, thinning it not just with water, but with a swirl of real cream and a splash of dry sherry for a sophisticated, nutty finish. The result is a velvety, luxurious soup with more texture and a far more complex profile than its humble beginnings suggest.
The Pro-Tip: Blooming the Thyme
Here’s my “aha!” moment: don’t just stir dried thyme into the liquid. Add it to the pan with the mushrooms and butter in the last 30 seconds of sautéing. The heat and fat will “bloom” the herbs, waking up their essential oils and infusing the entire soup with a fragrant, woodsy aroma that sings. It’s a tiny step with a massive payoff.
Ideas for Serving and Pairing
This soup is a chameleon. Ladle it into a rustic bowl with a thick slice of crusty, buttered sourdough for dipping—pure bliss. For a heartier meal, consider it as a decadent sauce over a baked chicken breast or spooned into a puff pastry shell. As for a drink pairing, a crisp, unoaked Chardonnay or a malty brown ale cuts through the richness beautifully. And for a stellar side, try a simple arugula salad with a lemon vinaigrette to brighten each bite.
Variations & Clever Swaps
Want to shake things up? For a vegetarian version, use a mushroom-based broth. Swap the cream for full-fat coconut milk for a dairy-free, subtly tropical twist. Stir in a handful of fresh spinach or kale at the end for a pop of color and nutrients. Feeling bold? A pinch of smoked paprika or a dash of hot sauce adds a welcome kick. The foundation is wonderfully adaptable.
Make-Ahead & Storage Wisdom
This soup is a meal-prepper’s dream. It tastes even better the next day after the flavors have married. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can freeze it for up to 3 months, though the cream may separate slightly upon thawing; a vigorous whisk during reheating will bring it back together.
Frequently Asked Questions
Can I use fresh herbs instead of dried? Absolutely! Triple the amount and add them at the very end to preserve their bright flavor.
My soup is too thick. How do I thin it? Easy. Gradually whisk in a little more broth, milk, or even water until you reach your desired consistency. For more expert tips on soup textures, check out Serious Eats.
What’s the best mushroom to use? Cremini (baby bellas) are perfect for their robust flavor, but a mix with some wild mushrooms like shiitake adds incredible depth.
So there you have it—a bowl of pure comfort, reimagined. This journey through the flavors of Campbell’s soup proves that a little culinary curiosity can transform the familiar into the extraordinary. Now, grab your favorite pot and get simmering. I promise, your kitchen will smell like heaven, and your taste buds will thank you. Let me know how yours turns out in the comments!
